Jamaican Jerk Chicken
Made with the Jamaican jerk rum rub below. Makes 1/2 to 2/3 cup of rub.
Ingredients
- 1 Chicken, whole, halved
- 1 Lime, halved
- 1 pinch Salt
- 8 leaf Allspice, 8 to 12 pimento (allspice) leaves, optional
- 1 Red onion, chopped, for the rub
- 1 1/2 tsp Dried thyme, for the rub
- 1 tsp Allspice, ground, for the rub
- 1/2 tsp Cinnamon, ground, for the rub
- 4 tsp White pepper, for the rub
- 1/4 cup Green onion, tops, chopped, for the rub
- 2 tsp Salt, for the rub
- 1/4 tsp Nutmeg, ground, for the rub
- 5 Jalapeno, small, for the rub
- 2 tbsp Olive oil, or vegetable oil, for the rub
- splash Rum, flavorful, for the rub
Directions
- For the rub: put all the rub ingredients into a food processor. Mix on high for 15 pulses.
- Rub the chicken with lime and salt. Rub 4 to 5 tablespoons of the jerk seasoning over the chicken halves. Marinate in the refrigerator overnight for the best results.
- Preheat a barbecue grill to medium-high. If using, spread the pimento leaves on the grill. Barbecue on medium-low heat. Grill the chicken for about 45 minutes, turning often.
- Alternatively, use your oven heated to 375 degrees F, but do not use pimento leaves.
- Let the chicken sit for 10 minutes before cutting into quarters.